This recipe uses chicken which is a great source of protein. Moreover, it highlights some vegetable recommendations which are rich in different nutrients and vitamins.



 

    Serves: 4 servings    Total Time:  45 minutes Prep Time: 10 minutes Cook Time: 35 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Chicken - 1 lb. boneless, skinless breast or firm tofu Brussels-Sprouts - 2 cups, cut off stems and cut in half Sweet-Potato - 1 medium, chopped into 1-inch cubes Oil - 2 tablespoons olive oil  Balsamic-Vinegar - 1/4 cup Honey - 1 tablespoon 

## Instructions

Step 1

Preheat oven to 400 °F 

Step 2

Peel sweet potatoes if feeding to baby. Chop sweet potatoes into 1-inch cubes. Cut stems off Brussels sprouts and cut in half.

Step 3

Drizzle 1 tablespoon of oil over vegetables to coat with oil and spread evenly across a sheet pan.

Step 4

Roast in the preheated oven for 20 minutes.

Step 5

Chop the chicken into large pieces.

Step 6

Once the vegetables have cooked for 20 minutes, add the chicken to the pan and cook and vegetables for another 15-20 minutes.

Step 7

Check doneness of chicken by cutting the piece of chicken in half making sure the inside is white/slightly pink and not translucent.

Step 8

While the chicken cooks, make the balsamic glaze sauce. Heat the balsamic vinegar and honey in a saucepan on LOW heat until the sauce looks watery or like a thin maple syrup (about 5-7 minutes). 

Step 9

Take the pan of balsamic glaze off the heat to cool. The sauce will thicken as it cools.

Step 10

Drizzle 1 teaspoon of sauce over your chicken and vegetables and enjoy!

 

### Notes

This recipe can be adapted for your baby. The peeled and roasted sweet potatoes can be pureed until smooth with a blender for a 6 month old or mashed for a 6-9 month old. At 9-12 months, soft bites of vegetables and small chunks of chicken can be eaten with no sauce.

## Nutrition Information

  Serving Size: 1 serving Calories: 347 Calories Fat: 12.27 Saturated Fat: 2.46 Carbohydrates: Net Carb: 20.31 Dietary Fiber: 3.26 Protein: 38 Sodium: 121